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Bengali Rasgulla

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Bengali Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker.

Makes 12 rasgullas

Ingredients:

  • 4 cups milk
  • 1/4 cup lemon juice
  • 1 1/2 cups sugar
  • 4 1/2 cups water
  • Pressure cooker

Method

Making Paneer:

  1. Mix lemon juice in half cup of hot water and keep aside.
  2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
  3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
  4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
  5. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
  6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
  7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
  8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
  9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Making Rasgulla:

  1. Divide the dough into 12 equal parts and roll them into smooth balls.
  2. To make the balls apply some pressure at the first and then release when forming the balls.
  3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
  4. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
  5. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
  6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
  7. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
  8. Serve the Rasgullas chilled.

Suggestions:

  1. If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!
  2. For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.
  3. You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
  4. The bottom line is to enjoy your creation!

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758 thoughts on “Bengali Rasgulla

  1. Hello ma’am
    I tried making Rasgullas twice, but both time once I put them in the pressure cooker they just melt away. What am I doing wrong? Can you please advise?
    Thank you for all the awesome recipies on your website.. 🙂

  2. Thank you so much for your recipes, I often try these at home. I made rasgulla at home but my rasgullas were too puffed up and didnt have the volume that they should have, can you please suggest what possible mistake I could have made so that it comes out right next time.

  3. All the recipes are very good..
    I have tried making rasgullas, but they did not expand. Please let me know what was wrong..

    1. hi, Thank you very much for your recipes. i tried so many dishes. I am in toronto Canada. We have different types of milk are available. so please tell me whcih kind of milk i have to use. Means there are 1%, 2% and homo (3%).

      Thanks

  4. You made it very easy for all of us to make it at home..but i have one doubt that i saw many recipes in which some of them have mentioned that to add arrowroot or maida in chenna…is it so..plz tell me

  5. Hi Manjula Aunty,

    Thankyou for this recipe. I had made it last night and it came out well. I had followed your video. Also, I used ‘Fagor’ pressure cooker on one ‘1’ pressure setting.

    Just one thing, the cane sugar here (Australia) was towards brown in colour due to which the ‘ras’ was brownish. Can i use any other sugar and get the same result as yours?

    loved it, as I come from Kolkata and was missing the Rasgullas here!! Thankyou once again.

  6. Hi Manjula aunty. I tried rasgulla recipe, it came out very nice. Today again i was trying to make but in paneer water content was more. The paneer dough has become very sticky. Is there any way to make it proper or is there any other recipe I can try to make use of this sticky paneer paste??
    Thanks for all ur nice recipes:)

  7. Thank you for this wonderful recipe. My rasgullas doubled up correctly in the first attempt. Husband and friends all loved it.

    Cheers.

  8. As Anushri said the same thing happened with the Rasgulla I made (they did not get double in size), but then too they taste yummy Thanks for posting the recipe.Please lemme know what went wrong on my mail id.More of since I did not have pressure cooker I cooked it in electric cooker hope that was not the problem.

    Looking forward to hear from you.

  9. Thank you for the wonderful recipes, which are always easy to make. I have tried your various recipes all turned out great, this time i have tried to make Rasgulla, they were good in taste but they did not get double in size. Can you please let us know what went wrong?

  10. I tried this recipe and it was an awesome experience. I was longing to give a try and eat it. My anniversary made it and treated my husband with it. Got appreciations from all my family and friends.

    Thanks for the detailed explanations and tips.

  11. Hi Manjula Aunty,
    Thank you for giving this awesome recipe, i watched it carefully and made these delicious rasagulas and it really came out well the first time itself, which i never ever expected!!! My husband loved them and gobbled upp everthing as soon it was refregirated and taken out!!
    All your recepies are good!Keep it up!

  12. Hi….Once roshogollas are made, lots of sugar syrup are left. Can I use that syrup again by diluting a bit to make roshogolla?

  13. Manjula Ji,

    I have been making rasgulla and ras malai from your recipes now quite successfully but now I have a request from my fiance to try to replicate a different recipe, maybe it is a maharastrian regional variation but in this one the rasgullas do not puff up and they seem denser.

    I had it once from a sweet shop and they called it pistagul which is why I think maybe it would be maharastrian.

    But I can’t figure out how to make the rasgullas NOT puff up. Higher temperature?? Add something other than paneer?

    I hope you may have some suggestions to try, or maybe know another name for this style of rasgullas.

    Thanks,

    Nadja

  14. Hi Manjula Aunty,

    rasgulas turned out delicious but they did not increase double in size only little size was increased. Can u plz tell me where i was wrong.
    Thanks alot…

  15. Hello Manjula jee,
    pls let me know if we make these rasgullas in indian pressure cooker,than should we take out the whistle?

  16. Hi aunty I tried making rasgullas, initially wen dey were hot dey were very soft but as dey cooled dey became hard….even b4 refrigerating….aunty can u plz plz let me knw wat went wrong coz dis sweet is my husband s fav n as his bday is approching am plang to prepare dis

      1. hi..this was a very helpful recipie by manjula mam..thanks!!!
        to knead the paneer to smooth consistency i ran the paneer in the mixie… and the rasgulas turned out perfect….

  17. hi manjula garu,
    i tried this recipe.It comes out very good but i still taste the flavour of lemon slightly.could you tell me where i did wrong?

  18. Hello Manjul Di, it is really great invent to me to discover your website. I am a civil engineer but it is my hobby to cook. For long time, I was searching to find the recipe of Rasogolla. Your demonstration helped me a lot. Thank you very much and Iswar bless to you.

  19. Hi
    I tried the rasagullas and it came perfectly. Thanks. If I want to make 30 rasagullas. How much sugar and water should I use ?
    Thanks

  20. HI AUNTY,

    in ur advoice i prepares rasagulla its came nice

    but i want i more other receipe for badusha

    this one not there in ur wedsite tell me for the receipe details

    thanks for ur all receipe because this good for home makers

    by

    r.saranya

  21. Hi mam, i tried this today as per ur video.. it came soft, unbroken but it did not increase in size.. the size was same as i put them in cooker.. where was i wrong.. please do reply so that next time i can correct it

  22. aunty,
    i made my rasgulla to day…i did not put them in pressure cooker but they were double i size but after some time they became smaller n a bit hard .. n inside it was not properly cooked ….what went wrong …i kneed the cheese for almost 20 minute it was fine paste ..plz help me…they were not even spongy enough…!!!!!!

    tanjila

  23. Aunty thanks for your recipe.
    I followed it step by step. It was fine till I made the rasgulla balls but after I put it in the cooker for around 7 mins, they did not expand in size. They were almost the same and a few broke as well. Could you tell me where did I go wrong ?

    Thanks,

  24. Hi Manjula aunty,

    Lemon taste is not going in my paneer ,,, it tastes very bad… could u give me sum alternatives for lemon(lyk curd, vineger..)

  25. Hi Manjula auntie, i wanted to know whether i can make the rasgullas in a different pan, as i do not have a pressure cooker.

  26. Hi aunty,

    Thanks for your wonderful recipes….they r super delicious n easy…
    I tried rasht las bug it di t turned spongy n were just of same size…I kneaded the pander for almost 10 min to make soft dough there were no cracks in e dough….can u plz tell me the reason..

  27. Viji,
    Auntie is in the US – it might be difficult and time consuming for her to convert all her recipes into metric measurements.
    It’s all available online anyhow.
    Take what you need to convert and go to http://www.convertme.com
    There you can find all the conversions you need for all recipes.
    Hope this helps.
    Liane

  28. Hi aunty, I am studying in 10th std. I saw this video in youtube while searching a video for my project. I stopped doing the project and ran to the kitchen and made it right away.It is a really nice dish. Ill try your other recipes too.
    thanks a lot aunty.

  29. Hi Aunty.

    I made rasgullas, but they turned out to be very hard..I got the same flavours and tastes good, but they were hard and not so spongy. could you please give me soon tips as I love rasgullas…

  30. Hello Aunty
    when I was pregnant I love to have rasgulla’s a lot I use to buy them, but now I made I don’t believe they came very nice..
    Ur recipes r very simple n soo easy
    Thank u so much

  31. Dear Manjula,

    I would like to make the rasgulla’s, but I don’t have a pressure cooker. Is it possible to make it in a normal pan?

  32. Thanks a lot for your recipe for the Rasgulla. They were soft and spongy.It came out perfect I couldn’t believe that. The only concern is the shape they were not round little bit flat, if you could give any idea to improve that. It will be very much appreciated. The taste was great.
    Secondly how much water and sugar should I use if I want to make rasgulla’s from 2 L milk. Thanks a lot.

    1. hi aunty,
      your recipes r all so good………….
      thank u so much……….
      i have a request ……….
      can u give me the measurements in terms of ltrs and gms pls.
      that would be very helpful

  33. Dear Manjula Aunty

    Thank you soooooooooo much for this awesome recipe, i tried for first time this diwali, coz dont get good indian sweets in this part of US, and they came out as complete winners , i also made ras malai . equally a show winner.

    regards and love

  34. This Diwali me and my family consumed homemade sweets and that too perfectly made only because of your way of explaining them so well. thanks a lot for all your recipes, they all are so good.

  35. Thanks for the recipe Ma’m. It turned out to be great. It did actually bulge – but not double the size. But was spongy and soft! Great! May be next time I should cook 2 more minutes.

  36. I am a very great fan of your kitchen madam…..awesome recipes…….amazing…….espesially that rasgullaaas…….yum yum….

  37. Hi Aunty,
    I made Rasgullas by following your recipe and they came out just perfect! I never thought I could make Rasgullas so easily..Thank you so much for sharing such wonderful recipes..

    Sincere Regards
    Ashwini

    1. Iram, the turning of colors happens even to me. It’s a mystery but as long as they taste good don’t worry. Also, if they don’t double in size you need to knead the paneer longer until it is very smooth, almost like butter!

      Rasgullas are not easy to make perfectly. Don’t get discouraged.

      1. thank you so much jaya

        for the reply but i knead the paneer for about 1/2 hour it looks like butter even then they do not double in there size plz can you tell me how much water should i sepret from the paneer

    2. Iram, it’s hard to describe how much water to separate out, but you will take out most of the water, but the paneer should still be wet. If you take a piece of paneer in your fingers and squeeze it you finger should be a little wet.

      A 1/2 is probably too long to knead. As you knead it, you may occasionally sprinkle several drops of water on the paneer so it doesn’t become too dry.

      Making Indian sweets is an art. As long as your rasgullas take good, then you have accomplished a lot!

  38. namaste,dear aunty, i tried ur recipe n it was incredible truly thebest homemade rasgulas ever! my family declared vr never gonna buy these from a shop again, n this must b made at least twice a week!my kids love helping me make these so v spendfun time together as well.im very grateful for ur sharing ur expertise with us,aunty,ur generous!i wantd to ask that if i triple the recipe do i hv to triple the water as well as sugar? i n my hubby wants me to make more for the whole family so im thinking of doingwith about 4litres milk in one go so cud u pl guide me fr this.thank u in advance,n big god bless!

  39. Dear Manjula Auntie,

    I tried to make Rasgulla’s 6-7 times as shown by you, but it never comes up right, the paneer is perfect white and easily kneadable, the balls also looks perfect. But in the remaining process i always fail can you please suggest why? the rasgullas never doubles its volume, the size slightly changes but not doubles the colour always becomes creamish/off white but not the perfect white like yours and they are tight in the center. please help me as i am following your resepy for the first time.

  40. hi manjula aunty thank u so much for your recipe but i have a question can we use any other cooker instead of pressure cooker to make these rusgulla’s ? please tell me and thanks ; god bless you.

  41. Hi Aunty,
    Great videos as usual. Rasgullas came very very good for the first time itself.
    If I have to make chumchum like restaurants, they are very dense. What sugar-water proportion to use for chumchum versus rasgulla? Do you also cook for longer, and for how long?
    Thanks so much!

  42. HELLO,
    MANJULA JI
    PLZ TELL ME WHICH SIZE OF COOKER I SHOULD USE FOR THIS QUANTITY.
    AND I READ IN ONE RECIEPE THAT ALSO ADD 1 TABLESPOON MAIDA

  43. Dear Manjula aunty,

    Thanks a lot for your recipe for the Rasgulla. I tried 4 times of making rasgulla but never came good always become hard and not doubled in size.
    But this time i followed each and every step carefully from ur video. It came out perfect i couldn’t believe that. The only concern is the shape they were not round little bit flat, if you could give any idea to improve that. It will be very much appreciated. The taste was supereb.
    This was the only dessert in indian dishes which i tried very hard to make it perfect but it could be perfect because of you. Thanks a lot.

    with regards
    Shina

  44. Hi Manjulaji,

    I was really skeptical as to how my rasgullas would turn out.. I followed your recipe very closely and yippppiieee made my husband’s favorite dessert. All thanks to you! Thanks a tonne! 🙂

  45. Dear Manjula Auntie,
    I tried to make Rasgulla’s as shown by you, but it never comes up right, the paneer is perfect white and easily kneadable, the balls also looks perfect. But in the remaining process i always fail can you please suggest why?
    1. the lemon smell doesn’t goes off completely even after washing for 15 mins.
    2. the rasgullas never doubles its volume, the size slightly changes but not doubles.
    3. the colour always becomes creamish/off white but not the perfect white like yours.
    I love eating rasgullas, and i loved ur other recipe’s like besan laddu, kachori etc.
    But please help me with rasgulla’s.
    Regards
    ayesha

  46. helllo aunty..
    it was gr8 making Rasgullas.. but the Rasgullas i made dint really expand as such.. could you please tell me wat went wrong?? and one more thing.. we addd rasgulla into the syrup when the syrup just starts boiling rite?? the tase was okie but the balls were not expanded as such.. please tel me wat 2 do.

  47. hi auntie.i made rasagulla for making rasamalai…..should i cool the rasagulla first before making rasamalai or can i right away use it?

  48. hi…
    i like the way u cook simply.

    today i tried spongy rasgulla’s but they they not expand in size as it was needed.plz tell me what should i can do?

  49. Hello Manjula Aunty

    I am going to try and make these Rasgullas for a friend for Id. I just wanted to ask if I use 8 cups of milk instead of 4 cups should I also use 1/2 cup of lemon juice or only 1/4 cup of lemon juice?

  50. hello aunty..
    how r u?
    i have watched ur video… n it seems to be very easy…thnq for that…
    when i tried this recipe (rasgulla)…my paneer get hard..and balls are not forming…so plz help me out…

    thank you..

    regards
    khushi

  51. hello Manjula ji,

    i tried rasgulla recipe yesterday,they were good,but they were a little bit yellow and were not spongy,still i liked it.thanks for the recipe. Earlier i tried rajkachori recipe also,they were too good.thanks a lot.

    Can u please tell me how many lemons should i use for 2 litres of milk for making paneer?

  52. Hello Auntee,

    I tried to make the Rasgulla but my Rasgulla did not expand and thus did not soak much suger syrup. What might go wrong?

  53. Whenever I make rasgullas in pressure cooker, they explode if I keep the whistle and rubber on it. So now I remove both the whistle and the rubber. It helps the steam escape, and prevents the rasgullas from exploding under pressure. Since the sugar to water ratio is so low, even if we loose the water in steam, it turns up pretty well.

  54. Whenever I try to curdle the milk, the cheese comes out very soft. I try to press out as much water as possible, to the extent that the cheese seeps out of the cloth. Is there anyway, that the cheese is a bit more coarser and hence turns out hard enough to knead into the balls? Thank you.

    1. put the cheese inside a cotton cloth and hang it for some time,the extra water will come out easily,then press it with heavy weight for an hour!

    2. I usually add abt 200ml of fresh cream for every 1 litre of milk while boiling milk for making paneer. Paneer turns out richer 🙂

  55. Hi auntie

    yesterday i tried he bengali rasagullas but after pressure cooking the size ill be the same…. and most of the people are ur fans, they all asked u to explain in hindi……

  56. Dear Manjula Auntie,
    I tried to make Rasgulla’s as shown by you, but it never comes up right, the paneer is perfect white and easily kneadable, the balls also looks perfect. But in the remaining process i always fail can you please suggest why?
    1. the lemon smell doesn’t goes off completely even after washing for 15 mins.
    2. the rasgullas never doubles its volume, the size slightly changes but not doubles.
    3. the colour always becomes creamish/off white but not the perfect white like yours.
    I love eating rasgullas, and i loved ur other recipe’s like besan laddu, kachori etc.
    But please help me with rasgulla’s.
    Regards
    ayesha

  57. hi manjula aunty,
    tht was really a big helping hand u gave me;;thnx a ton…luv ur recipes & presentation,keep rocking,well my problem was quite peculiar…my rasgullas weren’t tht WHITE as urs..wat might b the reason
    regards

  58. Hello Manjula Auntie

    Thanks a lot for your rasgulla recipe. In fact, all your recipes are so easy to make and they always turn out soooo….. delicious. Thanks again.

  59. Hello,
    I was trying the recipe of rasgullas did all the things proper but my Rasgullas turned out to bit a bit harder can u tell what might be the reason?

  60. Amazing is small word …Ras Gullas are out of this world !! super HIT at first try only .Thanks Ms Manjula .Your receipies are Great

  61. HELLO AUNTY

    I WANT TO KNOW WHETHER WE CAN PUT THE PANNER IN THE MIXER TO MAKE IT SOFT AFTER MAKING IT OUT OF MILK

  62. Hi Manjula Auntie,

    I m a big fan of your website.Whenever i think of making something new or different i always open ur website and take help from ur recipes. Y’day i tried the Bengali Rasgullas for the first time and they turned out so yummy.
    All thanks to you auntie.

    Regards
    Preeti

  63. Hi Aunty

    I made these Rasagullas..and believe me for the first time I was able to make some thing so perfect..(being a pathetic cook that I am )…and it is all becoz of you…thanks a lot…you are a great teacher !!!

  64. hi aunty namaste … i ve tried making rasgullas . they were awesome but only thing is that they are very chewy from inside and not spongy… can u help me out … sairam

      1. hi aunty , namaste thanx for ur reply . but can u tell me upto how many minute i should kneed paneer . plzz do reply me . thanx . tc . jsk . sairam…

  65. Nameste Auntiji,
    Your website is very good…it helps me a lot…i want to know one thing ..i have a indian pressure cooker which has whistle on it..so should i take out this whistle while making rasgullas or not..?plz help me aunty..i want to made these rasgullas tonight…
    thanks aunty

  66. Auntijee,
    My wife stumbled on your recipe, and I tried it out an hour ago. The outcome was awesome. I am an avid rossogulla fan and what I got was better than Kolkata KC Das, Mithai and Nepal Chandra… Never been so proud of myself! Thanks for making my day 🙂

  67. hello manjula aunty,

    i tried the rasgulla recipe. It looked great when they were hot, but when i cooled it they became hard. can u please tell me what went worng. i really love rasgullas but i m not getting them right. please help me aunty.

    Thank You!

      1. Manjulaji, I tried your recipe of rasgullas. They were out of this world. It’s the first time I’ve ever made rasgullas, and they are unbelievably delicious. Thank you so much.

  68. Hi Manjula Aunty,

    I have learned making most of my dishes with the guidance from ur recipes and all have turned out to be superb.
    Today I tried making bengali rasgullas from your recipe. But unfortunately, all my rasgullas broke and got diluted & mixed in water. What could be reason? Where did I go wrong? Please guide.

    Thanks a lot.
    Gifty

  69. Hi Manjulaji,

    Thanks for such a wonderfull and delicious recipe.I have tried this recipe and it turned out great…

    Thanks a Ton,

    Soumya

  70. thanks aunty,i have made rasgullas and it is soft from inside also,i have added sakar(khadi sakar) in the middle of rasgullas and it came out very soft .Thanks once again

  71. Hello Manjula Aunty,

    I tried your recipe for rasgullas today and they turned out well in taste. One question though: my rasgullas are spongy on the outside but slightly hard on inside. My cooker gave one whistle, but no whistles while the rasgullas were cooking on medium heat. Also they are a little flat in shape.
    What should I do?

    Thank you,
    Amrita

  72. Hi,manjula aunty.Thank you very much for posting this recipe.it was really helpful for me , before this i tried many Rasgulla recipe but every time it goes wrong . so thanks a lot again.

  73. Manjulaji, Can I make rasgullas without pressure cooker Can I follow your chum chum recipe by making rasgullas in a wide pan? Please let me know. Thanks.

  74. Hi aunty,

    I love your way of explaining and cooking. How can I make this recipe without the pressure cooker?

  75. hello manjula aunty

    I have tried making rasgullas 5-6 times but every time it was failure may be because I added maida or suji….today I saw your recipe and want to ask you a question… can you please tell me how to make rasgullas without pressure cooker because I don’t have that large one…please help aunty…

  76. Hi Manjula Aunty! I tried this Recipe today. The result was very nice. I like your way of explaining the whole process. Next time I will try your other recipes. Thanks for a very nice website. 🙂

  77. hello manjula aunty
    I tried the rasgullas . they doubles and are soft but they became flat. Can you please tell me what went wrong?
    Thanks Manisha

  78. hello aunti
    I tried rasgullas and they came out very well.
    only one question can i use the sugar syrup again to make one more time rasgullas.

    thanks

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